Creamy, sweet, savory, this mango curry with crispy tofu and veggies is a rich, flavorful, yet healthy comfort food option.
I adore curry, especially coconut-based and slightly sweet kind. But I don't always order it at restaurants because I've found that curry can often be a hit or miss: sometimes too heavy, rich, and oily, and other times too spicy or salty for my taste. Making curry at home is a great way to customize to your preference. This vegan mango curry is a lovely way to get that creamy, savory and sweet flavor that pairs so well with curry spices. Juicy, ripe mango gets blended with sauteed spice mixture to form the hearty yet light sauce. For extra richness, you can use coconut milk from a can (full fat or reduced)--or use almond or soy milk for a lighter, but still satisfying texture. Last but not least, roasting the tofu in the oven creates a crisp exterior that you often get with fried tofu in restaurant curries--but with much less oiliness. This curry also keeps well--leftovers taste even better the next day, when flavors have had a chance to mingle.
YIELDS
3-4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 ripe, juicy mango, peeled
- 1 block extra firm tofu
- 1 1/4 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground cardamom
- 1 tsp fresh ginger, minced
- 1/4 tsp cinnamon
- 2-3 cloves garlic, minced
- 1 medium onion, chopped
- 1/2 tsp ground turmeric
- 1 medium sweet potato, peeled and cubed into 1/2
- 1 medium carrot, chopped
- 1/2 cup frozen green peas
- 4-5 mushrooms, sliced
- 1 cup non dairy milk of choice
- 3/4 tsp plus more to taste sea salt
- to taste cracked black pepper
- to taste red pepper flakes
- 2 tbsp coconut oil
- (optional, for garnish) chopped cashews
- (optional, for garnish) chopped cilantro
- 1 plum tomato, chopped
Directions
*Make sure your mango is ripe and juicy! Tart, hard mango won't yield the same result.
1. Heat oven to 375* F. Line a baking sheet with foil and add about 1 tsp of coconut oil; spread it around with a spatula.
2. Slice tofu into 1/4" thick dominoes and lay flat over the baking sheet. Lay the sweet potatoes next to the tofu. Salt generously.
3. Bake the tofu and sweet potatoes for about 20 minutes, turning over once after about 12-15 minutes.
4. In the meantime, heat remaining coconut oil in a large saute pan over medium high heat. Add onions and cook, lightly stirring, for about 8 minutes. Add all the spices, ginger, garlic, and stir to coat for another 1-2 minutes until fragrant but not burning. Remove from heat and add to the blender along with 1 cup non dairy milk, mango slices, 3/4 tsp salt, and black pepper. Puree to smooth consistency.
5. In the same pan, saute carrots for about 4-5 minutes (add a bit of water or oil if needed). Add mushrooms, peas, tomato and cook for another 5-6 minutes until all cooked through.
6. Remove tofu and sweet potatoes from the oven and add to the saute pan. Add mango curry sauce to the pan and combine thoroughly. Garnish with cashews, cilantro, and/or red pepper flakes.
More vegan comfort food: African Peanut Stew Over Couscous
Spicy Chinese Eggplant Tofu
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Photo: Peaceful Dumpling
Spicy Chinese Eggplant Tofu
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